These are classic and easy and since I’m not actually a big fan of peanut butter I like these better than the peanut butter m&m cookies I previously made. This is a single bowl, no wait cookie that comes out absolutely perfect every time and is so simple you probably have everything in your house right now except the M&M candies.
M&M Cookies
AuthorMabDifficultyBeginnerPreheat the oven to 175°C and line a baking sheet with either a baking mat or parchment paper.
In a large bowl or mixer, cream together butter and sugar until fluffy then bear in the egg and vanilla until combined.
To the bowl, add the dry ingredients: flour, baking soda, and salt just until all the flour has been blended in.
Fold in the chocolate chips and the M&M candies by hand using a large spoon.
Drop dough in tablespoonfuls at least 2 inches apart on the lined cookie sheet.
Bake for cookies for 10-12 minutes or until the edges of your cookie start to turn golden brown. NB! Cookies will still be soft when they come out of the oven, they will harden as they cool.
Adapted from A Few Shortcuts
Ingredients
Directions
Preheat the oven to 175°C and line a baking sheet with either a baking mat or parchment paper.
In a large bowl or mixer, cream together butter and sugar until fluffy then bear in the egg and vanilla until combined.
To the bowl, add the dry ingredients: flour, baking soda, and salt just until all the flour has been blended in.
Fold in the chocolate chips and the M&M candies by hand using a large spoon.
Drop dough in tablespoonfuls at least 2 inches apart on the lined cookie sheet.
Bake for cookies for 10-12 minutes or until the edges of your cookie start to turn golden brown. NB! Cookies will still be soft when they come out of the oven, they will harden as they cool.